Best Chocolate Birthday Cupcakes with Fudgy Buttercream Recipe: Now is the perfect moment to transform my chocolate fudge cake into the much sought-after chocolate fudge cupcakes. I apologize for the delay; this has been requested so much that it has taken so long. Here are the most amazing cupcakes ever, I promise.
I will state right away that they are significantly more intense than the traditional “chocolate cupcake.” Check out my recipe for chocolate cupcakes if you’re looking for something delectable but simpler and more straightforward! Unlike them, which are more chocolate-based and resemble Victoria sponges, these beauties are intense, amazing, and perfectly fudgy.
Best Chocolate Birthday Cupcakes with Fudgy Buttercream Recipe
Ingredients
For the Cupcakes!
- 100 g dark chocolate
- 100 g unsalted butter
- 1 tsp instant coffee
- 75 ml boiling water
- 100 g plain flour
- 20 g cocoa powder
- 1 tsp baking powder
- 200 g light brown sugar
- 2 medium eggs
- 75 ml buttermilk (or soured cream)
- 1/2 tsp vanilla (optional)
For the Frosting
- 150 g unsalted butter (room temp – not stork/spread)
- 300 g icing sugar
- 35 g cocoa powder
- 1/2 tsp vanilla (optional)
- 75-100 ml evaporated milk
Instructions
For the Cupcakes
Prepare your muffin liners and preheat the oven to 160°C (140°F for fans).
Put the butter and chocolate in a microwave-safe bowl, then heat and stir until the butter is melted. Usually, I work in 30-second spurts!
After adding the coffee mix to the chocolate/butter mixture and mixing until smooth, pour boiling water over the coffee granules.
In a sizable bowl, combine the flour, sugar, baking powder, and cocoa powder. Whisk to mix well.
Whisk together the eggs, vanilla, and buttermilk.
Mix the three mixtures together. I add the egg/sour cream and chocolate/coffee mixtures to the dry ingredients and fold until smooth.
Divide the mixture in half equally among the baking cases. I fill my normal Iced Jems baking cups two thirds of the way to the top.
Bake for 28 to 32 minutes, or until done.
Once cooked, allow to cool completely!
For the Frosting!
Verify that the butter is room temperature.
To soften, beat the butter by itself for a few minutes!
Beat in the cocoa powder and icing sugar half at a time until well blended.
If using, add the vanilla. Next, add the evaporated milk a little at a time, beating thoroughly after each addition!
Adornment
Whatever you want to pipe onto your cupcakes! I pipetted using a medium 2D closed star tip.
Add your preferred sprinkles and savor!
Notes
With a few adjustments to fit the cupcakes, this recipe is based on my chocolate fudge cake.
This medium 2D closed star piping tip was what I used.
I also used these wonderful Iced Jems baking cups.
Condensed milk cannot be substituted for evaporated milk.
You can use the buttermilk or the soured cream.
At room temperature, these cupcakes will keep for three or more days.
These cupcakes freeze well for at least three months.
Simple Method
Melt the chocolate and butter, add in the dissolved coffee, whisk all the dry ingredients together, and whisk the eggs, vanilla and buttermilk together and you have a cake! They bake for about 20 minutes at 160ºfan, (or 30+ at 140ºc) and they are gloriously easy to create.
For the frosting, it’s just basically a cocoa powder American buttercream frosting, but mixed with evaporated milk. This is basically all that makes it special, but IT IS WORTH IT.
The evaporated milk is 100% worth the investment because it levels up the frosting so much. I tend to buy the mini tin size, so as there isn’t as much wastage, but with this recipe there is about half a tin left. I then use it up in another batch of cupcakes or use it in another recipe.
